Ratatouille

• servings: 4 servings
• active time: 10 minutes
• total time: 55 minutes

Ingredients

1 tablespoon olive oil

2 aubergine (eggplant) (sliced into rounds)

2 courgette (zucchini) (sliced into rounds)

2 red peppers (capsicum) (sliced into long strips)

Sea salt

1 tablespoon olive oil

1 onion (finely chopped)

3 cloves garlic (crushed)

6 tomatoes (diced)

1 tablespoon balsamic vinegar

1 tablespoon tomato puree

1 teaspoon sea salt and pepper

1 tablespoon chopped fresh parsley (or basil or thyme, finely chopped)

Directions

For the roasted vegetables

Preheat the oven to 180°C. Grease three baking trays.

Place the sliced aubergine on one tray, the courgette on another and the red peppers on a third tray.

Drizzle over a little olive oil and sea salt.

Roast in the oven for 20 minutes then turn over and roast for another 10 minutes or until done.

When cooked remove from the tray, place in a bowl and set aside.

For the tomato sauce

While the vegetables are roasting heat 1 tablespoon olive oil in a large saucepan.

Add the chopped onion, stir, reduce the heat to low and cover with a lid. Sweat for 15-20 minutes until soft, stirring occasionally.

When the onion is soft add three cloves of crushed garlic and stir.

Cook for a further minute then add the six diced tomatoes along with a tablespoon of balsamic vinegar, a tablespoon of tomato puree and a teaspoon of sea salt.

Bring to the boil, then cover and reduce the heat. Cook for at least 30 minutes with the lid on, stirring occasionally.

When done, taste and season to taste with extra salt if needed and freshly ground black pepper.

Stir though a tablespoon of chopped fresh herbs - parsley, basil or thyme are good.

Add the roasted vegetables and gently mix into the sauce

Serve warm or at room temperature with a side salad and crusty bread.

Nutrition

• Calories: 207 kcal
• Total Fat: 8 g
• Saturated Fat: 1 g
• Sodium: 28 mg
• Total Carbohydrate: 32 g
• Dietary Fiber: 12 g
• Total Sugars: 20 g
• Protein: 6 g